Homemade Corn Syrup-Free Marshmallows Recipe
Homemade Marshmallows without corn syrup, featuring a simple gelatin base, pure vanilla flavor, and a soft, fluffy texture. These easy-to-make marshmallows are perfect for snacking, decorating, or adding to hot chocolate, all while avoiding corn syrup commonly found in store-bought versions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: Approximately 36 marshmallows (1-inch pieces) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Gelatin Mixture
- 2 tablespoons gelatin (2 envelopes Knox)
- 1/2 cup (4 fl oz / 115 ml) cold water, divided
Syrup
- 1/2 cup (4 fl oz / 115 ml) cold water, divided
- 2 cups (16 oz / 450 g) granulated sugar
Additional Ingredients
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup (1 1/3 oz / 28 g) powdered sugar, for dusting
Instructions
- Prepare Pan: Dust a 9-inch square baking pan liberally with powdered sugar to prevent sticking.
- Bloom Gelatin: In a small bowl, combine gelatin with 1/2 cup cold water and set aside for 10 minutes to allow the gelatin to soften and bloom.
- Dissolve Sugar: In a medium pot, combine the remaining 1/2 cup cold water and granulated sugar. Heat over medium, stirring until the sugar dissolves.
- Boil Mixture: Add the bloomed gelatin to the pot. Bring the mixture to a rolling boil without stirring and continue until it reaches a temperature of 240°F (115°C) on a candy thermometer.
- Transfer to Mixer: Remove the hot syrup from heat and pour it into the bowl of an electric mixer.
- Add Flavor and Salt: Stir in the salt and vanilla extract to the hot mixture.
- Whip Mixture: Using the whisk attachment, beat the mixture on low speed for 2 minutes, then increase to high speed and continue beating until the mixture is soft, glossy, and has roughly doubled in volume, about 10–15 minutes.
- Set in Pan: Pour the marshmallow mixture into the prepared pan and smooth the surface with a spatula lightly greased with flavorless oil to prevent sticking, due to the sticky texture.
- Cool and Firm: Let the marshmallows cool uncovered at room temperature until firm, for a minimum of 3 hours.
- Finish and Cut: Lightly dust the top with sifted powdered sugar. Use a small round cookie cutter to cut marshmallows into shapes. Optionally, dust the pieces with more powdered sugar and decorate with melted chocolate or colored melts to create faces for fun snowmen heads. Enjoy plain or as a topping for hot beverages.
Notes
- Ensure the candy thermometer temperature is accurate at 240°F for the perfect marshmallow texture.
- Using powdered sugar to dust the pan and marshmallows prevents them from sticking.
- You can flavor your marshmallows with other extracts or add-ins but keep gelatin and sugar proportions consistent.
- Do not stir the syrup once it reaches the boiling stage to avoid crystallization.
- Allow marshmallows to cool fully at room temperature before cutting to ensure clean shapes.
- Store finished marshmallows in an airtight container to maintain freshness.
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